Peppermint Hot Chocolate Delight (Printer-Friendly)
Moist chocolate bundt with peppermint, ganache, candy canes, and marshmallows for a festive winter treat.
# What You'll Need:
→ Chocolate Cake
01 -
1 cup unsalted butter, cubed
02 -
¾ cup unsweetened cocoa powder
03 -
¾ cup water or coffee
04 -
2 cups all-purpose flour
05 -
¾ teaspoon baking powder
06 -
¼ teaspoon baking soda
07 -
1 teaspoon sea salt
08 -
2 cups granulated sugar
09 -
3 large eggs, room temperature
10 -
2 teaspoons vanilla extract
11 -
½ to 1 teaspoon peppermint extract (optional)
12 -
⅔ cup full-fat sour cream or Greek yogurt
13 -
½ cup semi-sweet chocolate chips or mini chocolate chips
14 -
½ cup mini marshmallows
15 -
½ cup crushed peppermint candies or candy canes
→ Ganache
16 -
1 cup semi-sweet chocolate chips
17 -
⅔ cup heavy cream
→ Toppings (Optional)
18 -
Mini marshmallows
19 -
Crushed candy canes or peppermint candies
20 -
Mini chocolate chips
# Steps to Follow:
01 -
In a medium saucepan over medium-low heat, combine butter, cocoa powder, and water or coffee. Stir frequently until smooth and melted. Remove from heat and cool for 10 to 15 minutes.
02 -
Grease a 10 to 12-cup bundt pan thoroughly with butter or nonstick spray. Dust with cocoa powder, tapping out excess to create a nonstick chocolate coating.
03 -
Set the oven temperature to 350°F (177°C).
04 -
Whisk together all-purpose flour, baking powder, baking soda, and sea salt in a medium bowl to ensure even distribution.
05 -
Transfer the cooled chocolate mixture to a large bowl or stand mixer. Add granulated sugar and beat until combined. Mix in eggs one at a time, blending fully after each addition. Stir in vanilla extract, peppermint extract (if using), and sour cream until just combined.
06 -
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to preserve cake tenderness.
07 -
Gently fold in chocolate chips, crushed peppermint candies, and mini marshmallows to maintain pockets within the batter.
08 -
Pour the batter evenly into the prepared bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 -
Allow the cake to cool in the pan for 5 to 10 minutes. Invert onto a wire rack and cool completely before decorating.
10 -
Place chocolate chips in a heatproof bowl. Heat heavy cream until just below simmering and pour over the chocolate. Let sit for 3 minutes, then whisk until smooth and glossy.
11 -
Drizzle ganache over the cooled cake. Garnish generously with mini marshmallows, crushed candy canes, and mini chocolate chips. Allow ganache to set for at least 15 minutes before serving.
# Extra Suggestions:
01 -
For best results, use fresh candy canes for vibrant flavor and visual contrast.
02 -
Allow the cake to cool completely before applying ganache to prevent sliding.
03 -
This cake freezes well without ganache and toppings; thaw completely before finishing.